Method for enhancing flavor of chili oil based on atomization enzymolysis technology

Abstract

The invention relates to a chili oil flavor enhancing method based on atomization enzymolysis. The method comprises the following steps: 1) removing seeds from dried chilies, and cutting into segments to obtain crushed dried chilies; (2) putting the crushed dried chilies into pulse type fruit and vegetable vacuum atomization infiltration promotion equipment for vacuum atomization infiltration promotion; (3) mixing a composite biological enzyme with distilled water to prepare a composite biological enzymatic hydrolysate, and after cooling, carrying out pressure atomization enzymolysis on the crushed chilies obtained in the step (2) by using the composite biological enzymatic hydrolysate at 40-50 DEG C; 4) after the enzymolysis is finished, carrying out enzyme deactivation treatment for 10-20 minutes in hot water at 90-100 DEG C; 5) drying the crushed chilies after enzyme deactivation until the water content is 10-18%, crushing and sieving with a 20-80-mesh sieve to obtain chilli powder; and 6) pouring the chili powder obtained in the step 5) into hot oil with the temperature of 160-200 DEG C for deep-frying treatment, cooling, and filtering oil residues to obtain the chili oil. The chili oil product obtained by the method has the characteristics of rich and strong flavor, spicy and harmonious taste and the like, can reduce the industrial production cost, and has a better application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of food seasoning oil processing, and particularly relates to a method for enhancing the characteristic flavor of chili oil based on atomization enzymolysis technology. Background Art

[0002] Chili oil, also known as red oil, oil chili and oil-splashed chili, is a compound condiment made by heating vegetable oil to a certain temperature and mixing it with chili powder. It has the characteristics of bright red color, moderate spiciness and lasting aftertaste. It can play a role in adding flavor, spiciness and color in the food production process. It is widely used in pasta, meat, snacks, leisure products, baked products, etc. It is an important part of the Chinese condiment market. In recent years, with the pursuit of food quality by consumers, there is an urgent demand for high-end chili flavored seasoning products with rich flavor, realistic flavor and coordinated flavor, and the chili oil market size continues to grow. According to official reports, the global chili oil market size reached 5.091 billion yuan in 2022, and is expected to grow to 6.859 billion yuan by 2028.

[0003] However, the quality of chili oil is not only affected by the quality of the chili itself, but also by the entire processing technology. For example, under the influence of factors such as temperature and pH, flavor compounds and capsaicinoids may be destroyed, resulting in reduced spiciness and a lighter aroma, which urgently needs to be solved. In addition, commercial chili oil currently mainly increases the aroma of the product by adding edible flavors from external sources. However, with the improvement of consumers' living standards, the demand for condiments from natural sources has greatly increased.

[0004] At present, the research on chili oil is mainly focused on the analysis of chili raw materials, optimization of chili oil preparation process, and analysis of chili oil aroma components. For example, in the research on raw materials, Zhang Hongxin, Shi Zibin, etc. studied the quality of chili oil products of different varieties (Zhang Hongxin, Liu Hui, Chen Guangjing, et al. Research on the quality of chili oil products of different varieties [J]. Food and Fermentation Industries, 2019, 45(05): 190-8. Shi Zibin, Zhou Shizhong. Study on the influence of chili varieties on chili oil quality [J]. Grain and Oils, 2022, 35(02): 69-73.); in the preparation of red oil, Yang Hui, Zhang Xuechun, etc. explored the addition of chili oil to the chili oil. Process and preparation method thereof (Yang Hui, Huang Luhong, et al. Analysis of the influence of oil temperature on the flavor of chili oil based on sensory and gas chromatography-ion mobility spectrometry [J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21(9): 328-335. Zhang Xuechun, Xiang Xiaoyue, Hu Mingming, et al. Optimization of production process of palm oil-based flavored chili oil [J]. Food Science and Technology, 2018, 43(07): 291-7.); Research on the analysis of pepper aroma components, Li et al. identified and analyzed the flavor substances of chili oil (Li D, Chu B, Li B, et al. The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper [J]. Food Research International, 2024, 190: 114657.), but there is still a lack of invention research on chili oil flavor enhancement technology. Therefore, in order to increase the natural characteristic flavor of chili oil products and reduce production costs, the present invention provides a method for enhancing the natural characteristic flavor of pepper based on atomization treatment and coordinated bioenzymatic hydrolysis. Summary of the invention

[0005] The purpose of the present invention is to overcome the defects of the prior art and provide a method for enhancing the characteristic flavor of chili oil based on physical atomization synergistic composite bio-enzymatic hydrolysis technology. The chili oil product prepared by the method has the characteristics of rich and strong flavor, spicy and harmonious flavor, and can reduce industrial production costs, and has good application prospects.

[0006] To achieve the above object, the present invention adopts the following technical solution:

[0007] A method for enhancing the flavor of chili oil based on atomization enzymolysis technology, comprising the following steps:

[0008] 1) Take pepper and crush it;

[0009] 2) vacuum atomization to promote penetration of the crushed pepper;

[0010] 3) using a composite biological enzymatic hydrolysis solution to perform pressure atomization enzymatic hydrolysis on the chili powder obtained in step 2);

[0011] 4) after the enzymatic hydrolysis is completed, the enzyme is inactivated, the mixture is dried to a moisture content of 10-18%, and crushed to obtain chili powder;

[0012] 5) Frying the chili powder and filtering to obtain chili oil.

[0013] Specifically, in step 1), the crushing process is specifically as follows: removing the seeds of peppers and cutting them into segments to obtain pepper crushed material;

[0014] Preferably, the dried chili peppers are deseeded and cut into small segments of (4-6)×(4-6) mm to obtain dried chili pepper pieces.

[0015] Specifically, in step 2), the process parameters of vacuum atomization infiltration are: vacuum atomization infiltration treatment for 15-25 minutes under high-temperature steam at a pressure of 0.06-0.08 MPa and a temperature of 100-120°C; the purpose is to soften the pepper tissue and increase the rehydration rate of the raw material.

[0016] Preferably, the vacuum atomization infiltration is performed in a vacuum atomization infiltration device, which is a pulsed fruit and vegetable vacuum atomization infiltration device. The vacuum atomization infiltration is performed using the independently developed pulsed fruit and vegetable vacuum atomization infiltration device (CN206196834U).

[0017] Specifically, in step 3), the composite biological enzymes are selected from at least two of cellulase, pectinase, flavor protease, alkaline protease, etc.;

[0018] Preferably, the composite biological enzyme comprises cellulase, pectinase and flavor protease, and the mass ratio of the three is 1:1-2:1-2;

[0019] Preferably, the composite biological enzyme and distilled water are mixed in a mass ratio of 1-3:100 to obtain a composite biological enzymatic hydrolysis solution; when the temperature in the cavity of the vacuum atomization penetration enhancement equipment is reduced to 40-50°C, the 40-50°C composite biological enzymatic hydrolysis solution is introduced into the atomization penetration enhancement tank, and the composite biological enzymatic hydrolysis solution is added according to a material-liquid ratio of 1g:2-5ml, and the 40-50°C composite biological enzymatic hydrolysis solution is used to perform pressure atomization enzymatic hydrolysis on the pepper fragments obtained in step 2) at a pressure of 0.06-0.08MPa.

[0020] Further preferably, the usage ratio of the composite biological enzymatic hydrolysis solution to the chili powder obtained in step 2) is 2-5 ml: 1 g.

[0021] Specifically, in step 3), the atomization enzymolysis process parameters are: solid-liquid ratio is 1g: 2-5ml, atomization pressure is 0.06-0.08MPa, and atomization enzymolysis time is 15-25min;

[0022] Preferably, the atomized enzymolysis is repeated multiple times; more preferably, the pressure atomized enzymolysis is performed 1-3 times. The purpose is to destroy the cell wall of the pepper and promote the dissolution of the content.

[0023] Specifically, after the pressure atomization enzymatic hydrolysis is completed, the enzyme inactivation treatment is performed. In step 4), the enzyme inactivation treatment process includes: inactivating the enzyme in hot water at 90-100° C. for 10-20 minutes to stop the enzymatic hydrolysis;

[0024] Preferably, the drying temperature is 55-65°C. Dry in an oven at 55-65°C for 2-3 hours; the purpose of drying is to remove excess moisture on the surface of the pepper raw material to prevent excessive moisture content from causing the pepper oil to rot and deteriorate. Preferably, the pepper is dried to a moisture content of about 15%. A small amount of moisture is to prevent the pepper from gelatinizing easily at high temperatures and producing an unpleasant odor. After drying, crush and sieve to ensure uniform particle size.

[0025] Preferably, the crushing particle size is 20-80 mesh.

[0026] Specifically, in step 5), the frying process parameters include: material-liquid ratio 1g:7-12ml, frying temperature 160-200°C, frying time 10-15min, stirring speed 500-700rpm;

[0027] Preferably, the hot oil used can be at least one of soybean oil, rapeseed oil, corn oil, sunflower oil, etc.;

[0028] After cooling, the oil residue is filtered and removed to obtain a pure chili oil sample. Preferably, the oil residue is filtered using a 150-250 mesh sieve.

[0029] The invention provides a chili oil with enhanced flavor prepared by the method. The chili oil product prepared by the method can produce aromas such as meaty aroma, sweet aroma, caramel aroma, fat aroma, fruity aroma, etc., making the chili oil aroma richer and fuller.

[0030] The chili oil of the present invention has a spiciness that is more than 15% higher than that of chili oil prepared by traditional frying, and newly produces aroma compounds such as furfuryl alcohol, 2,4-heptadienal, hydroxyacetone, isoamyl acetate, and dimethyl trisulfide.

[0031] The present invention provides the use of atomization penetration promotion and / or atomization enzymolysis in enhancing the flavor of chili oil, wherein the atomization penetration promotion and / or atomization enzymolysis increases the spiciness of the chili oil, promotes the release of the chili oil's meaty aroma, sweet aroma, caramel aroma, fat aroma, fruity aroma and other flavors, and makes the chili oil have a richer and fuller aroma, a stronger sense of hierarchy, and a more harmonious spicy taste.

[0032] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows:

[0033] 1) The present invention can significantly improve the spiciness of chili oil, increasing the spiciness by 15.78%; at the same time, it can produce aromas such as meaty, sweet, burnt, fatty, and fruity, enrich the overall aroma of the chili oil, reduce the loss of the characteristic aroma of the chili oil, avoid the generation of peculiar smells such as the mushy taste and bitterness of the chili oil, ensure the good aroma of the chili oil, and ensure the unique spiciness of the chili oil, thus laying a solid foundation for the preparation of high-quality chili oil with spicy and harmonious flavor (see the examples for the results).

[0034] 2) Studies have shown that the characteristic volatile components of peppers of different varieties, different regions, different growth periods and even different storage stages are not the same, and peppers are seasonal, so the consistency of experimental raw materials cannot be guaranteed, which greatly reduces the standardization of pepper oil production. The present invention uses atomization enzymatic hydrolysis technology to pre-treat the sample, which can effectively solve the problem of low standardization of pepper raw materials and ensure the consistency of raw materials after processing.

[0035] 3) Since different varieties of peppers have different spiciness and aroma, the prior art mainly adjusts the spiciness and aroma of the pepper oil product by purchasing different varieties of pepper raw materials for compounding, and the production cost of the pepper oil is high. The present invention improves the spiciness and aroma of the pepper oil product by pre-treatment means such as atomization and enzymolysis of the pepper sample, which can greatly reduce the raw material cost in the production process of the pepper oil.

[0036] 4) Currently, commercial chili oil mainly increases the flavor of the product by adding edible flavors from external sources. With the improvement of consumers' living standards, the demand for condiments from natural sources has greatly increased. The present invention enhances the characteristic flavor of chili for the first time through atomization and bio-enzyme method, providing a feasible path for chili flavor enhancement technology, which is conducive to solving the problems of flavor loss in the processing of chili oil and insufficient characteristic flavor of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 GC-IMS two-dimensional (left) and three-dimensional (right) spectra of volatile components of chili oils treated with different methods;

[0038] Figure 2 GC-IMS fingerprints of volatile components of chili oils treated with different methods. DETAILED DESCRIPTION

[0039] In order to make the purpose, technical solution and advantages of the present invention easier to understand, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0040] In the following examples, the raw materials used are all common commercial products that can be directly purchased, or can be prepared by conventional methods in the art. For operations or parameters that are not given in detail in subsequent evaluations and measurements, conventional techniques in the art can be used.

[0041] In the following examples, the cellulase (enzyme activity 50,000 U / g) used was purchased from Shandong Longkote Enzyme Preparation Co., Ltd.; pectinase (enzyme activity 30,000 U / g) was purchased from Shandong Longkote Enzyme Preparation Co., Ltd.; and flavor protease (enzyme activity 15,000 U / g) was purchased from Nanning Pangbo Bioengineering Co., Ltd.

[0042] Example 1: Preparation of chili oil using the atomization enzymolysis process of the present invention

[0043] A method for enhancing the flavor of chili oil based on atomization enzymolysis technology, comprising the following steps:

[0044] (1) Select the Erjingtiao dried chili variety with strong fragrance as the experimental raw material, remove the seeds of the dried chili and cut it into small pieces of 5×5 mm to obtain dried chili crushed materials;

[0045] (2) The dried chili pieces were placed in a pulsed fruit and vegetable vacuum atomization infiltration-promoting device for vacuum atomization infiltration-promoting treatment; the process parameters of vacuum atomization infiltration-promoting treatment were as follows: the dried chili pieces were subjected to vacuum atomization infiltration-promoting treatment for 20 minutes under high-temperature water vapor at a pressure of 0.07 MPa and a temperature of 110°C;

[0046] (3) Mix the composite biological enzyme with distilled water to prepare a composite biological enzymatic hydrolysis solution. After cooling, use the 40-50°C composite biological enzymatic hydrolysis solution to perform pressure atomization enzymatic hydrolysis on the chili crushed material obtained in step 2); the composite biological enzyme is composed of a mixture of cellulase, pectinase and flavor protease in a mass ratio of 1:1:1, and the composite biological enzyme and distilled water are mixed in a mass ratio of 1.5:100 to obtain the composite biological enzymatic hydrolysis solution. When the temperature in the cavity of the vacuum atomization penetration enhancement equipment drops to about 45°C, introduce the 45°C composite biological enzymatic hydrolysis solution into the atomization penetration enhancement tank, add the composite biological enzymatic hydrolysis solution according to a material-liquid ratio of 1g:2ml, and perform atomization enzymatic hydrolysis treatment on the chili crushed material obtained in step 2) at a pressure of 0.07MPa for 20 minutes; perform pressure atomization enzymatic hydrolysis treatment twice;

[0047] (4) After the enzymatic hydrolysis is completed, the enzyme is inactivated in boiling water at 100°C for 15 min to stop the enzymatic hydrolysis;

[0048] (5) drying the enzyme-inactivated chili powder in an oven at 55-65° C. until the moisture content is about 15% (about 2-3 hours of drying required), then crushing the powder and passing it through a 40-mesh sieve to obtain chili powder;

[0049] (6) heating the soybean oil in a constant temperature oil bath until the oil temperature reaches 180° C., pouring the chili powder obtained in step (5) into the hot oil at a ratio of 1 g:9 ml, and frying at a constant temperature of 650 rpm for 10 min; after cooling, filtering the cooled chili oil with a 200-mesh sieve to remove the oil residue to obtain a pure chili oil product.

[0050] Comparative Example 1:

[0051] The traditional frying method is used to prepare chili oil, and the specific steps are as follows:

[0052] (1) Select the Erjingtiao dried chili variety with strong fragrance as the experimental raw material, crush the dried chili into powder, pass it through a 40-mesh sieve, and obtain chili powder with uniform particle size for later use;

[0053] Step (2) is the same as step (6) in Example 1.

[0054] Comparative Example 2:

[0055] The chili oil sample was prepared by the common enzymatic hydrolysis method, and the specific operation steps are as follows:

[0056] (1) Select the Erjingtiao dried chili variety with strong fragrance as the experimental raw material, remove the seeds of the dried chili and cut it into small pieces of 5×5 mm to obtain dried chili crushed materials;

[0057] (2) adding a composite biological enzymatic hydrolysis solution at a material-liquid ratio of 1 g:4 ml (the preparation and concentration of the composite biological enzymatic hydrolysis solution are the same as those in Example 1), and enzymatically hydrolyzing the dried chili powder in a constant temperature water bath at 45° C. and 500 rpm for 45 min. After the enzymatic hydrolysis is completed, the powder is inactivated in boiling water at 100° C. for 15 min;

[0058] The remaining steps are the same as steps (4) to (6) in Example 1.

[0059] Evaluation and measurement methods

[0060] It should be noted that when the sensory evaluation, spiciness measurement and volatile component analysis of the chili oil samples in the above embodiments and comparative examples were performed, the specific method conditions adopted were as follows:

[0061] Sensory evaluation method: 10 sensory evaluators (6 girls and 4 boys, aged between 22 and 40 years old) were organized to evaluate and score the differently treated chili oil samples from four aspects: color, aroma, taste and texture morphology according to Table 1, with a full score of 100.

[0062] Table 1 Sensory evaluation table

[0063]

[0064] Determination of capsaicin content: Use high performance liquid chromatography to take a certain amount of chili oil sample and detect the capsaicin content. Weigh 2.5g (accurate to 0.001g) of chili oil sample into a 100mL beaker, add 25mL of methanol-tetrahydrofuran (1:1, volume ratio, the same below) mixed solvent, seal with plastic wrap, poke a few small holes with a needle, and then use an ultrasonic oscillator to extract for 30min in a 60℃ water bath. Filter with filter paper, collect the filtrate, then add 25mL of methanol-tetrahydrofuran mixed solvent to the filter residue and filter paper, extract with an ultrasonic oscillator for 10min, and repeat twice. Combine the filtrates collected by 3 filtrations, concentrate to 15mL at 70℃ with a rotary evaporator, and then dilute to 50mL with methanol-tetrahydrofuran (1:1) mixed solvent, filter through a 0.45μm filter membrane, and perform chromatographic analysis.

[0065] Determination of volatile components: 1.00g of chili oil sample was accurately weighed into a 20mL headspace bottle sealed with a polytetrafluoroethylene septum, and the headspace bottle was heated and incubated at 60℃ and 250r / min for 10min; 500μL of headspace was injected without splitting. The injection needle temperature was 80℃, the pre-injection cleaning time was 30s, and the post-injection cleaning time was 6min. GC conditions: MXT-5 column (15m×0.53mm×0.53μm); the chromatographic column temperature was 40℃; the carrier gas was high-purity nitrogen (≥99.999%). The carrier gas flow rate program was initially 2.0mL / min, maintained for 2min, linearly increased to 5.0mL / min from 2-10min, linearly increased to 50.0mL / min from 10-20min, linearly increased to 100.0mL / min from 20-30min, and then stopped flowing, and the total running time was 30min. IMS conditions: drift tube length 98 mm; drift tube temperature 60°C; drift gas is nitrogen (purity ≥ 99.999%); drift gas flow rate 150 mL / min; tube linear voltage 500 V / cm; radiation source β rays (tritium, 3H); positive ion mode; spectral average scan times 12 times.

[0066] The instrument's built-in LAV (Laboratory Analytical Viewer) software and two plug-ins (Reporter plug-in, Gallery Plot plug-in) are used to extract and analyze GC-IMS data, and differential spectra and fingerprints of volatile organic compounds are constructed. The flavor substances are qualitatively analyzed based on the NIST2014 gas phase retention index database and IMS migration time database currently built into the software. By comparing the retention time and migration time of characteristic volatile substances (the time required for ions to reach the collector through the drift tube, in milliseconds), the retention index (RI) of each volatile substance is calculated using the external standard ketone C4-C9 as a reference, and the volatile compounds are identified and analyzed by matching through the GC-IMS library. The quantification of volatile compounds is calculated and analyzed based on the peak volume of the selected signal peak.

[0067] Test results

[0068] The chili oil products prepared in the above embodiment and the comparative example were compared, and the overall sensory quality of the products was described by sensory evaluation, and the results are shown in Table 2; the spicy content of the three chili oils was detected by HPLC, and the results are shown in Table 3; the volatile components of the three chili oils were detected by GC-IMS, and the results are shown in Table 4. Figure 1 , Figure 2 and Table 4.

[0069] Table 2 Sensory evaluation of chili oil prepared by different methods

[0070]

[0071] The effects of different treatments on the sensory quality of chili oil are shown in Table 2. From Table 2, it can be seen that the chili oil spiciness is in the order of Example 1>Comparative Example 2>Comparative Example 1; the chili oil aroma intensity is in the order of Example 1>Comparative Example 2>Comparative Example 1. It can be seen that the chili oil product prepared by the method of the present invention has a richer and more intense aroma, a more obvious spiciness, a harmonious and unified spicy taste, and can reduce the generation of odors such as burnt taste and bitterness.

[0072] Table 3 Comparison of the spiciness of chili oil prepared by different methods

[0073]

[0074]

[0075] As can be seen from Table 3: the chili oil prepared by the method of Example 1 of the present invention has significantly higher capsaicin content, dihydrocapsaicin content, total content of capsaicinoids, Scoville index and spiciness than Comparative Example 1 and Comparative Example 2, which is 15.78% higher than Comparative Example 1 and 9.29% higher than Comparative Example 2, indicating that the method of the present invention can significantly improve the spiciness of chili oil. This result is consistent with the sensory evaluation result, because the composite enzyme can decompose the pectin on the cell wall of pepper into low-molecular sugars, destroy the structure of the cell wall, reduce the adhesion between cells, and promote the release of capsaicinoids; the pressure atomization enzymatic hydrolysis and penetration-promoting technology can greatly improve the dissolution rate of capsaicinoids in pepper raw materials, thereby increasing the content of spicy substances such as capsaicin and dihydrocapsaicin in chili oil.

[0076] The Reporter plug-in was used to generate GC-IMS two-dimensional and three-dimensional spectra of volatile compounds in chili oils prepared after different treatments. The results are as follows: Figure 1 As shown. The red vertical line at the horizontal axis 1.0 is the reaction ion peak (normalized), and each point on the right side of the reaction ion peak represents a volatile compound, and the color represents the signal intensity of a single compound. Red represents high intensity, and blue represents low intensity. As can be seen from the figure, from the color perspective, it can be clearly found that there are significant differences between the three samples, and they can be distinguished very intuitively. The number of volatile compounds in the chili oil sample of Example 1 is significantly more than that of Comparative Example 1 and Comparative Example 2, indicating that the type and content of volatile compounds in chili oil can be significantly increased after treatment using the method of the present invention, thereby improving the overall aroma of chili oil.

[0077] The volatile compounds in the differently treated chili oil samples were analyzed using the built-in database of GC-IMS. The results are shown in Table 4. A total of 82 peaks were detected, of which 40 compounds were identified, mainly including 6 alcohols, 10 aldehydes, 8 ketones, 4 esters, 3 terpenes, 4 acids, 1 sulfur-containing compound, 1 aromatic hydrocarbon, and 3 heterocyclic compounds.

[0078] Table 4 GC-IMS data results of volatile components of chili oil with different treatments

[0079]

[0080]

[0081]

[0082]

[0083] In order to more intuitively and quantitatively compare the differences in volatile components in chili oil samples under different treatment methods, the GalleryPlot plug-in was used to generate the fingerprint of its volatile compounds. Figure 2 The brighter the spot, the higher the concentration of the compound. Unidentified substances are numbered with Arabic numerals. Figure 2 As shown, region A is the common flavor substances in the three chili oil samples of Example 1, Comparative Example 1 and Comparative Example 2, mainly including volatile compounds such as 2,3-butanediol, acetoin, 3-methylpentanal, 3-methylthiopropanal, ethyl butyrate, acetic acid, valeraldehyde, hexenal, 1,4-dichlorobenzene, and n-octanal, which mainly contribute to the characteristic aroma of chili oil such as sweet, green, fat, and spicy; region B is the common volatile compounds newly generated after enzymatic hydrolysis of Comparative Example 2 and Example 1, mainly including methyl propionate, 1-octen-3-one, trans-2-hexenal, 1-butanol , cyclohexanone, 2-n-pentylfuran, 1-penten-3-ol, 2-methylfuran, 2-butanone, 3-methyl-2-butenal, 2-methylpropanal, and diacetyl, which mainly contribute green aroma, fruity aroma, sweet aroma, wine aroma, and vegetable aroma, etc.; Region C is the newly generated volatile compounds in the chili oil sample of Example 1, mainly including 2-methyl-1-pentanol, 2-methylbutanol, furfuryl alcohol, 2,4-heptadienal, n-heptanal, hydroxyacetone, 2-methyltetrahydrofuran-3-one, 1-penten-3-one, isoamyl acetate, butyric acid, 2-methylpropionic acid, dimethyl trisulfide, and pyrazine. The above compounds are almost all absent in the chili oil prepared by the processes of Comparative Examples 1 and 2, and can contribute to the aroma of chili oil, such as meaty, sweet, caramelized, fatty, and fruity. It can be seen from Table 4 that the above volatile compounds in the embodiment are increased by 27.41-601.07% compared with Comparative Example 1, among which isoamyl acetate is increased by 601.07%, furfuryl alcohol is increased by 163.16%, 2,4-heptadienal is increased by 146.61%, hydroxyacetone is increased by 143.18%, and dimethyl trisulfide is increased by 8 9.11%, which is 40.88-616.09% higher than that in Comparative Example 2, among which isoamyl acetate is increased by 616.09%, furfuryl alcohol is increased by 542.16%, dimethyl trisulfide is increased by 490.66%, hydroxyacetone is increased by 333.26%, n-heptanal is increased by 328.90%, 2-methyltetrahydrofuran-3-one is increased by 199.91%, 2-methylbutanol is increased by 192.83%, 2,4-heptadienal is increased by 160.61%, and pyrazine is increased by 138.56%. It is worth noting that the peak volume of some compounds in the comparative example of Table 4 is due to background noise. Overall, the chili oil prepared by the method of the present invention can produce aromas such as meaty, burnt, sweet, fat, and fruity, making the chili oil aroma richer and fuller, and the sense of hierarchy is stronger.

[0084] The above is only a preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A method for enhancing the flavor of chili oil based on atomization enzymolysis technology, characterized in that: The steps include: 1) Take the pepper and crush it; 2) Vacuum atomization to promote penetration of crushed pepper; 3) using a composite biological enzymatic hydrolysis solution to perform pressure atomization enzymatic hydrolysis on the chili powder obtained in step 2); 4) After the enzymatic hydrolysis is completed, the enzyme is inactivated, and the chili powder is obtained by drying to a moisture content of 10-18% and crushing; 5) Fry the chili powder and filter it to obtain chili oil.

2. The method for enhancing the flavor of chili oil based on atomization enzymolysis technology as claimed in claim 1, characterized in that: In step 1), the crushing process specifically comprises: removing the seeds of peppers and cutting them into segments to obtain pepper crushed materials; Preferably, the dried chili peppers are deseeded and cut into small pieces of (4-6)×(4-6) mm to obtain dried chili pepper pieces.

3. The method for enhancing the flavor of chili oil based on atomization enzymolysis technology as claimed in claim 1, characterized in that: In step 2), the process parameters of vacuum atomization and infiltration promotion are: vacuum atomization and infiltration promotion treatment for 15-25 min under high temperature water vapor at a pressure of 0.06-0.08 MPa and a temperature of 100-120°C; Preferably, the vacuum atomization infiltration promotion is carried out in a vacuum atomization infiltration promotion device, and the vacuum atomization infiltration promotion device is a pulse-type vacuum atomization infiltration promotion equipment for fruits and vegetables.

4. The method for enhancing the flavor of chili oil based on atomization enzymolysis technology as claimed in claim 1, characterized in that: In step 3), the composite biological enzymes are selected from at least two of cellulase, pectinase, flavor protease, and alkaline protease; Preferably, the composite biological enzyme comprises cellulase, pectinase and flavor protease, and the mass ratio of the three is 1:1-2:1-2; Preferably, the composite biological enzyme and distilled water are mixed in a mass ratio of 1-3:100 to obtain a composite biological enzymatic hydrolysate; Further preferably, the usage ratio of the composite biological enzymatic hydrolysis solution to the chili powder obtained in step 2) is 2-5 ml: 1 g.

5. The method for enhancing the flavor of chili oil based on atomization enzymolysis technology as claimed in claim 1 or 4, characterized in that: In step 3), the atomization enzymolysis process parameters are: material-liquid ratio is 1g:2-5ml, atomization pressure is 0.06-0.08 MPa, and atomization enzymolysis time is 15-25 min; Preferably, the atomized enzymatic hydrolysis is performed multiple times; further preferably, the pressure atomized enzymatic hydrolysis is performed 1-3 times.

6. The method for enhancing the flavor of chili oil based on atomization enzymolysis technology as claimed in claim 1, characterized in that: In step 4), the enzyme inactivation treatment process includes: inactivating the enzyme in hot water at 90-100°C for 10-20 minutes; Preferably, the drying temperature is 55-65°C; Preferably, the crushing particle size is 20-80 mesh.

7. The method for enhancing the flavor of chili oil based on atomization enzymolysis technology as claimed in claim 1, characterized in that: In step 5), the frying process parameters include: material-liquid ratio 1g:7-12 ml, frying temperature 160-200°C, frying time 10-15min, stirring speed 500-700 rpm; Preferably, the hot oil used is at least one of soybean oil, rapeseed oil, corn oil and sunflower oil; Preferably, the oil residue is filtered using a 150-250 mesh sieve.

8. The chili oil with enhanced flavor prepared by the method according to any one of claims 1 to 7.

9. The chili oil according to claim 8, characterized in that The spiciness of the chili oil is increased by more than 15% compared with the chili oil prepared by traditional frying, and new aroma compounds such as furfuryl alcohol, 2,4-heptadienal, hydroxyacetone, isopentyl acetate, and dimethyl trisulfide are produced.

10. The use of atomization penetration promotion and / or atomization enzymolysis in enhancing the flavor of chili oil, characterized in that: The atomization-enhanced penetration and / or atomization-enzymatic hydrolysis increases the spiciness of the chili oil, and promotes the release of the chili oil's meaty, sweet, caramelized, fatty, fruity and other flavors, making the chili oil's aroma richer and fuller, with a stronger sense of layers and a more harmonious spicy taste.

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